Grilled Tomatoes with Scallions, Chives and Ricotta
- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 3 to 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 460
- Total Fat
- 34 g
- Saturated Fat
- 8 g
- Carbohydrates
- 32 g
- Dietary Fiber
- 9 g
- Sugar
- 18 g
- Protein
- 13 g
- Cholesterol
- 29 mg
- Sodium
- 1650 mg
- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 3 to 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 460
- Total Fat
- 34 g
- Saturated Fat
- 8 g
- Carbohydrates
- 32 g
- Dietary Fiber
- 9 g
- Sugar
- 18 g
- Protein
- 13 g
- Cholesterol
- 29 mg
- Sodium
- 1650 mg
Ingredients
Directions
- Preheat the grill or a grill pan to medium-high heat.
- In a large serving bowl, whisk together 3 tablespoons of the olive oil with the vinegar, garlic, lime zest and juice. Taste for seasoning.
- Arrange the tomatoes, cut side-up, with the scallions and thyme in a single layer on a baking sheet. Drizzle the remaining 4 to 5 tablespoons olive oil over all and sprinkle with salt. Place the tomatoes, cut side-up, and the scallions and thyme on a hot part of the grill and cook for 2 minutes. Flip the scallions and thyme and gently flip the tomatoes onto the cut sides. Place the chives on the grill near the scallions. Cook until tender and lightly charred, an additional 2 to 3 minutes.
- Remove the thyme sprigs from the grill. Remove the leaves from the stems and mix into the ricotta. Remove the tomatoes and scallions. Chop the scallions and chives into large (1/2-inch) pieces. Season the tomatoes with the sugar and some pepper. Spoon the ricotta into a serving platter or bowl and season with salt. Arrange the tomatoes, scallions and chives next to and on top of the ricotta. Spoon the dressing on top.
Cook’s Note
This is a summer greatest hit. Grilling herbs is so underrated, and here the scallions and chives collaborate to provide a charred onion flavor that is great against the sweetness of the tomatoes. Use bigger or small tomatoes if you like and adjust the grill time accordingly. You just want to give everything a slight char and serve warm over the creamy ricotta. The lime is so good with the chives, and the balsamic is tasty with the tomatoes. Make the dressing in advance, then grill and serve. You can also make the dish entirely in advance, and serve chilled.
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